- 1 chicken thigh, bones removed, with skin on
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- salt and freshly ground black pepper
- handful flatleaf parsley
- handful fresh basil
- handful fresh coriander
- handful fresh mint
- ½ pepper, finely sliced
- 1 Âź onion, finely sliced
- Heat a frying pan and fry the chicken thigh skin side down for 6-8 minutes on each side. Turn and cook for the same length of time. When crisp, golden and cooked through cut into thin slices.
- For the dressing, mix together the olive oil, balsamic vinegar, salt and pepper.
- Add the herbs, pepper and onion to the dressing.
- Mix through the chicken at the last minute and serve.